Planning Micronutrient-Dense Menus in Ontario Long-Term Care Homes: Strategies and Challenges
| Autor: | Heather H. Keller, Lisa M. Duizer |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
Dietary Fiber
0301 basic medicine Medicine (miscellaneous) Recommended Dietary Allowances Food guide Interview data 03 medical and health sciences 0302 clinical medicine Nutrient Environmental health medicine Humans Micronutrients 030212 general & internal medicine health care economics and organizations Aged Ontario 030109 nutrition & dietetics Nutrition and Dietetics Small volume Malnutrition Nutritional Requirements General Medicine medicine.disease Micronutrient Long-Term Care Long-term care Menu Planning Dietary Reference Intake Business |
| Zdroj: | Canadian Journal of Dietetic Practice and Research. 81:198-203 |
| ISSN: | 2292-9592 1486-3847 |
| DOI: | 10.3148/cjdpr-2020-014 |
| Popis: | Prevalence of micronutrient malnutrition is high in individuals living in long-term care (LTC) homes with many individuals consuming low levels of vitamins B6, D, and E; folate; calcium; magnesium; and zinc. The focus of this research was to identify strategies and challenges encountered during development of micronutrient-dense menus for use in Ontario LTC homes and to examine costs associated with development of a menu with acceptable micronutrients. Semi-structured open-ended interviews were conducted with 13 menu planners (7 dietitians, 6 nutrition managers) in diverse LTC homes in Ontario. Data were thematically analyzed. A 7-day hypothetical menu meeting all nutrient requirements was developed and costed. Analysis of the interview data showed that menus are planned according to the Canada’s Food Guide (2007) and focus placed on Dietary Reference Intakes of protein, fibre, calcium, and sodium. Little focus is placed on micronutrients. Flexibility in foods offered was important to accommodate the small volume of food consumed. Resident preferences were balanced against nutritional requirements. Challenges included planning for diverse populations, managing portion sizes, and balancing the budget. A hypothetical menu planned to contain adequate levels of all micronutrients is 49% higher in food costs than the amount currently provided to Ontario LTC homes. |
| Databáze: | OpenAIRE |
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